Microbiological Characteristics of Enhancement Solutions
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb11450.x/fullpdf
Reference25 articles.
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3. Ad- dition of 2.5% lactate and 0.25% diacetate controls growth of Listeria monocytogenes in vacuum-packaged, sensory-acceptable servelat sausage and cooked ham stored at 4C;Blom;Int J Food Microbiol,1997
4. Bacteriology and storage life of moisture-enhanced pork;Bohaychuk;J Food Prot,2003
5. Effect of sodium lactate on shelf life, color and sensory characteristics of vacuum packaged fresh pork sausage;Brewer;J Muscle Foods,1992
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